Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Wentao Zhang; Pan Dong; Fei Lao; Jiayi Liu; Xiaojun Liao; Jihong Wu

doi:10.1016/j.foodchem.2019.03.064

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

Food Chem. 2019 Aug 15:289:215-222. doi: 10.1016/j.foodchem.2019.03.064. Epub 2019 Mar 14.

Authors

Wentao Zhang¹, Pan Dong¹, Fei Lao¹, Jiayi Liu¹, Xiaojun Liao¹, Jihong Wu²

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com.

PMID: 30955605
DOI: 10.1016/j.foodchem.2019.03.064

Abstract

The commercial mango cultivar Keitt lacks a theoretical foundation for aroma control during processing. To discriminate the aroma-active compounds in fresh mango juice, odor activity value (OAV) and detection frequency analysis (DFA) were used collaboratively. A total of 12 components were identified as major aroma-active compounds, among which 2,4-dimethylstyrene was firstly confirmed as an aroma compound in mango. The changes of aromatic compounds during pasteurization and high hydrostatic pressure (HHP) sterilization were further studied. Quantitative descriptive analysis (QDA) was applied to validate the sensory differences. Principal component analysis (PCA) based on aroma compound variation coincided with the overall note. QDA demonstrated that fresh mango juice was the most accepted, followed by HHP and pasteurized juices. The finding might be well correlated with the differences in 6 odor notes. This work would help to better understand and control the critical aroma determinants for mango juice processing.

Keywords: Aroma-active compound; High hydrostatic pressure (HHP); Keitt mango; Pasteurization.

MeSH terms

Fruit / chemistry
Fruit / metabolism
Fruit and Vegetable Juices / analysis*
Gas Chromatography-Mass Spectrometry
Humans
Hydrostatic Pressure
Mangifera / chemistry*
Mangifera / metabolism
Odorants / analysis*
Pasteurization
Principal Component Analysis
Volatile Organic Compounds / chemistry*

Substances

Volatile Organic Compounds